Step 1

Mix the beef, pork, egg, rice, allspice, salt, nutmeg, pepper, parsley, dill, onion, garlic, olive oil and milk in a large bowl. Mix very well

Step 2

Break off pieces of the meat mixture and roll them into 1 1/2-inch balls.

Step 3

Heat a large pot and add 1 tablespoon of olive oil. Add in the meatballs in 2 batches. Brown the meatballs on all sides, then transfer to a plate.

Step 4

After all the meatballs are browned on all sides, add them all back to the pot.

Step 5

Add 4 cups of chicken broth, 2 cups water, chopped parsley, chopped dill, and salt to the pot. Cover and simmer gently for about 50 minutes.

Step 6

In a small bowl, whisk the eggs, lemon juice and salt together. Remove the pot from the heat.

Step 7

Add a ladleful of the broth to the bowl with the eggs and lemon juice, whisk it.

Step 8

Whisk in another ladleful of the broth to warm the egg mixture.

Step 9

Pour it all back into the pot and gently stir.

Step 10

Allow the sauce to slightly thicken for a minute or two.

Step 11

Add salt to taste.